Rouxbe Plant-Based Certification Course

Approximately how much cornstarch does it take to thicken 1 cup of liquid? a) 1 tablespoon b) 2 ounces c) 1/2 teaspoon d) just a pinch

A

Beans should be _______ during the main cooking step (when cooking in a conventional vessel, i.e. not a pressure cooker). a) simmered b) boiled

A

In order to help build flavor, bind together and have a hearty texture, many veggie burgers are made with a base of _________________. a) cooked beans or legumes and grains b) flour and water c) raw, shredded vegetables d) sweated, shredded vegetables

A

One of the main health advantages of steaming is: a)most of the nutrients in the ingredients stays B)the ingredients cook more quickly than most other methods, so less nutrients are lost C)the color will stay more vibrant and healthy looking D)steaming removes the natural fat in foods

A

Prior to cooking, which of the following grains will benefit most from being soaked? a) Spelt b) Millet c) Teff d) Sushi rice

A

Stir frying is a: A)dry heat technique B)moist heat C)combo

A

The amount of vinaigrette to use in a salad is about: a) two teaspoons per handful of lettuce. b) two tablespoons per handful of lettuce. c) the amount of dressing is irrelevant.

A

To release more of a dried herb's flavorful compounds, it is best to crush or rub them between your fingers, prior to adding them to a dish. a) True b) False

A

When placing food into a steaming basket, its best to place the food in a ___ layer to obtain even cooking. A)single B)double C)triple

A

When roasting, the layer the veggie, the ____ the oven temp needs to be. A)lower B)higher

A

When sweating, the mirepoix should ideally be cut a)quite small B)into large chunks C)doesn't matter

A

Which of the following reasons is NOT a reason why vegetables are coated with oil prior to roasting? A)oil decreases the surface temp of the food so it doesn't dry out B)oil helps to brown food more evenly C)oil prevents moisture from within the vegetables from quickly evaporating and shriveling up D)oil makes vegetables look and taste more appetizing

A

What is the main function of protein? A)to build tissue B)to build bones C)to insulate the body

A - to build tissue

Generally, ingredients that end in ___ are a form of sugar. A)-ose B)-ase C)-itis

A)ose

The most common and efficient technique for most knife cuts is referred to as: A)rolling technique B)up and down chop C)pivot technique D)the backward drag

A- the rolling technique

What is a good plant based source of absorbable calcium? A)leafy greens B)soy sauce C)virgin coconut oil D)none

A-leafy greens

Good sources of "complete proteins" are: quinoa, plate of lentils and rice, plate of black beans and brown rice, or all of the above?

All of the above

The primary functions of fat in the body are: energy production, hormone development, lubrication, insulation, or all of the above?

All of the above

A tablespoon of kosher salt __________________ a tablespoon of granulated table salt. a) is more intense than b) is less intense than c) has the same intensity as

B

Arugula is known for its ______ flavor. a) bitter b) spicy c) mild d) buttery

B

Batonnet, Julienne, brunoise, and chiffon are are French terms referring to: A)the same cuts of different foods or B) specific cuts of any food

B

Compared to submersion cooking methods, steaming ___ the water-solvable vitamins and nutrients within. A)loses more of B)maintains more of C)does not affect

B

Cooked beans can be stored in the refrigerator for up to: a) two days. b) five days. c) two weeks. d) one month.

B

If steaming vegetables that will be heated again later when used, its best to: A)cook them through B)parcook

B

In combo cooking, the dish is done: a)when the liquid reduces by half B)when t he product becomes fork tender C)after 2 hours

B

Soaking beans helps to speed up the cooking time by about: a) 5 percent. b) 25 percent. c) 50 percent.

B

Steaming _____ vegetables. A)adds flavor to B)adds only a small amount of flavor if a flavorful liquid is used with the C)takes flavor away from

B

Sweating in fat is a: A)moist heat cooking method B)dry heat method C)combo

B

Sweating is the ___ dry heat cooking method. A(fastest B)gentlest C)least important

B

The idea of "Meals in Bowls" reinforces what about cooking and eating plant-based foods? a) plant-based foods are typically wet requiring a bowl b) plant based cooking can be simple, satisfying and varied c) plant-based cooking can allow for portion sizes that fit in large bowls d) plant-based meals are best enjoyed after you stir all of the components of the meal together to combine them

B

The smallest grain in the world is: a) sorghum. b) teff. c) millet. d) barley.

B

The steaming method for cooking rice is also known as the _______ method. a) sweating b) absorption c) vapor

B

To develop the initial flavor profile for a dish, which dry heat technique would be the best technique to start with ? A(submersion B)sweating C)sautéing D)simmering E)seasoning

B

Vegetables are best steamed: A)slowly over very gentle steam B)quickly over vigorous steam

B

What submersion technique is appropriate for slow-cooking fruits and infusing flavor? a) steaming b) poaching c) simmering d) braising

B

What will over browning garlic do to the characteristics of the dish you build on top of it? A)makes it bitter B)make it bitter and turn the dish darker C)darker and have a very strong garlic flavor D)the caramelization in the garlic would add a rich and nutty flavor

B

When blending fruit pastes, which is the best technique to ensure a smooth, thick final product? a) add the soaked fruit and 2 cups of water and blend until smooth, start on low speed and then turn up the speed to blend b) add the soaked fruit and just enough water to blend the fruit, start on low speed and then turn up the speed to blend c) add the soaked fruit and just enough water to blend the fruit, start on high speed and then turn down to make creamy d) add the soaked fruit and all of the soaking liquid and blend for 3-5 minutes until smooth

B

When creating smoothies, a simple formula would be to start with ______________ and then add ___________ of your choice and handful of ____________ for added nutrients. a) a fat, fresh juice, nuts or seeds b) a liquid, fruits, greens c) frozen fruits, greens, fresh spices d) none of the above

B

When purchasing a new chef's knife, the two most important considerations are: A)style and price B)feel and balance or C) the type of handle and metal

B

When roasting vegetables, in order to obtain the best browning, place the vegetables: A)cut side up B)cut side down

B

When sautéing, its best to use a : a)straight sided pan B)pan with sloped sides C)large, cast iron pan `

B

When using the pivot technique, the fingers on your guide hand are used for: A)to hold the food in place B)keep the knife in place C)rotate the blade as you cut D)none of the avove

B

During steaming, _____ colored veggies can be prone to losing their natural pigment. A)orange B)green C) red D)white

B)green

What do medical research findings indicate with regard to plant based diets?

Balanced plant based diets, but especially a Whole Foods diet, are nutritionally adequate and may provide health benefits in the prevention and treatment of some diseases.

Basmati and Jasmine rice are examples of ______ grain rice. a) short b) medium c) long

C

Greens that are properly dried: a) will ensure that a vinaigrette or dressing will not become watered-down. b) helps a vinaigrette or dressing to adhere to the leaves. c) both a) and b).

C

High water content vegetables should be cooked over high heat and seasoned at the ___ of cooking. A)beginning B)middle C)end

C

In general , combination cooking could involve which of the following techniques: A)simmering and steaming. B)sautéing and roasting C)sweating and simmering. D)sweating and roasting E)boiling and roasting

C

The Most important safety consideration when using the rolling technique is that A) your knife and guide hand should not make contact with each other. B) the knife motion is not an up and down motion, but rather a backward rolling motion. C) the fingertips of your guide hand always remain tucked under and away from the blade. D)your guide hand functions as the guide and the anchor

C

The up and down technique is more appropriate than the rolling technique for foods that are A)long B)wide C)large

C

To add body and thickness to a smoothie without adding non-dairy creams, blended grains such as ____________ or _____________ can make good substitutes. a) farro, seasoned sushi rice b) panko, oats c) oats, quinoa d) whole wheat flour, agar

C

To prepare vegetables for steaming, its important to ____ for fast and even cooking. A)peel B)poke holes C)cut into even sized pieces

C

Types of mild lettuce include: a) watercress, red leaf, radicchio, spinach and endive. b) romaine, butter lettuce, arugula, spinach and pea shoots. c) butter lettuce, romaine, red leaf and green leaf. d) butter lettuce, romaine, red leaf, watercress and green leaf.

C

What are some common herbs and/or spices used in Italian cooking? a) parsley, basil, sage, oregano, cumin b) basil, sage, oregano, turmeric c) parsley, basil, sage, rosemary, oregano d) rosemary, oregano, allspice, fenugreek

C

When cooking with heat, there are only ____ fundamental ways to apply heat. A)3-moist, dry, and submersion. B)4-moist, dry, radiant, and combo C)two -moist and dry D)3-moist, dry and combo

C

When making very fine cuts, the blade of the knife should not come in contact with your guide knuckle because: A)it blocks your visual line. B)it prevents you from properly feeding the food into the knife or C) it SHOULD come in contact for making very fine cuts

C

Which of the following is the best example of a whole food sweetener? a) maple syrup b) beet sugar c) fruit paste d) corn syrup

C

Which of the following moist heat cooking method is not a submersion method? A)simmering B)boiling C)steaming D)poaching

C

White rice consists of the: a) bran and endosperm. b) germ. c) endosperm. d) bran and germ.

C

What are common foods that people on a plant base diet eat to get protein? A)brown rice B)tropical fruits C)beans and legumes or D)avocaod

C) beans and legumes

Which choice is the most nutrient dense? A)canned peaches packed in corn syrup B)boxed, dried rice cereal C)colorful vegetables like kale, spinach, beets, and broccoli D)a French baguette

C) the veggies, but man do I wish it was that baguette

Proteins are considered complete when they ____ get absorbed, contain enzymes, contain all 9 amino acids, or all of the above?

Contain all 9 amino acids

By seasoning food only at the end of the cooking process, you will likely: a) have a tendency to use more salt than necessary. b) focus more on the salt flavor, rather than the food itself. c) begin to numb your taste buds by repeatedly seasoning and tasting in such a short period of time. d) all of the above.

D

Size and consistency of chopped ingredients are important for: A)mouth feel B)cooking time C)presentation D)all of the above

D

Sweating is ideal when: A)making light colored dishes B)you want to build flavor at the beginning of a dish C) you want to extract and concentrate the flavors D)all of the above

D

Sweating is used to: A)extract and concentrate flavors at the end of cooking B)quickly cook the ingredients without sticking to the pan C)extract flavor from ingredients at any point in the cooking process D)extract and concentrate flavors during the initial stages E)c and D

D

When is the boiling or pasta method used for grains, including rice? a) when cooking rice for sushi. b) when preparing many whole-grain, longer cooking grains c) when cooking large batches. d) both b) and c).

D

When making oatmeal, what is the effect of soaking steel cut oats overnight ? a) Increases cooking time b) Increases firmness and texture, keeping the grains whole. c) Changes the color of the final product to pale white d) Makes the oats extremely bitter in taste. e) Decreases cooking time by half

D

When roasting, its important that you : A)preheat the oven B)cut your ingredients into bite sized pieces C)ensure that the ingredients are basically dry to start with D) a and C only

D

When sautéing, food should not be: A)overly cold B)frozen C)wet D)all of the avoe

D

When sweating, what is the correct pan temperature? A)high B)medium high C)medium D)low

D

Which of the following can be blended to make a smooth or whipped cream? a) silken tofu b) cooked apples c) avocado d) both a and c

D

Which of the following starches are commonly used in gluten-free flour mixes to help bind and add structure to baked goods? a) corn starch b) agar agar c) potato starch d) both A and C e) both B and C

D

Teaching yourself how to properly use a knife is important because: A)it makes cooking ore enjoyable , B)almost all cooking starts with the knife C)you'll know how to use it safely D)all of the above

D)all of the above

"Refined food products are not the best daily food choice because: A) they can cause inflammation in the body. B)they can create blood sugar imbalance in the body, C)they promote immunity, or D) A and C

D- A and C

Proteins are made of building blocks called: A) enzymes, B)minerals, C)lipids or D)amino acids

D-amino acids

If you were going to make cauliflower soup, you wou ld mot likely start with which of the following techniques to develop your base flavor profile: A)sweating, being sure the ingredients only take on a little color B)sautéing, but only for a short period of time C)simmering to extract and concentrate the flavors from your mirepoix D)sweating, making sure you properly preheat the pan first E)sweating, on low temp, preheating not necessary

E

Select the key reason(s) for an unsuccessful stir fry: A)overcrowding the wok , B)low heat C)not preparing the mise en place D)using wet or very cold ingredients E)all of the above

E

Processed food was created to A)give the consumer access to nutrient dense food B)reduce incidence of food borne illness C) extend shelf life D)A and B or E) B and C

E- B and C

Which is true about the rolling technique? A)the forward motion of the blade cuts the food B)the backward motion of the blade cuts the food C)the blade moves in a circular motion D) both a and b or E)both a and c

E- both a and c

True or false : never season veggies with salt prior to roasting

F

True of false: a refined product still contains many of its original nutrients

False

True or false: Whole Foods are altered and do not contain macro or micronutrients

False

True or false: it takes hours and hours of practicing proper cutting techniques to improve your knife skills

False

True or false: quantity over quality is the better choice to eating more heathfully.

False

True or false: sautéed food should always be browned and caramelized

False

True or false: sautéing is a great technique for extracting the flavor of ingredients

False

True or false: starchy veggies should be sautéed over high heat during the entire cooking time

False

True or false: sweating is the last step used to build flavor in a dish

False

True or false: vegetables must always be peeled prior to roasting

False

True or false: when cooking garlic by sweating, its bestie to add the garlic at the end of the cooking process

False

True or false: when steaming, the more the steaming liquid is seasoned, the more flavor will penetrate center of the food

False

True to false: poaching wil cook foods faster and more gently than simmering

False

True or false: steaming will impart NOTABLE flavor onto food items if using a flavored liquid

False - wont be notable

When uncovering a pot of foods that is steaming, lift up the _____ edge of the lid first. A)near B)far

Far

What is a common source of plant based omega 3 fatty acid? Soy flour, lentils, flax seed, or berries?

Flax seed

Steaming is classified as a ____ cooking method. A)dry heat B)moist heat C)combination

Moist heat

What nutrient do many people wrongly think is deficient in a plant based diet? Fiber, water, protein, or vitamin c?

Protein (GROAN)

In relation to diet and how most people in North America eat, the acronym SAD stands for:

Standard American Diet

T or F: after food has been sautéed, the sucs, if any, can be deglazed

True

True of false: The SAD is a diet filled with processed and refined food products

True

True of false: dicing is simply slicing an ingredient in 3 different directions to create uniform cubes

True

True of false: the main difference between poaching, simmering, and boiling is the temperature of the liquid

True

True or False: dietary fiber plays a role in removing waste products that could otherwise cause health issues

True

True or false, when sweating, you should use just enough fat to lightly coat

True

True or false: Understanding how refined and processed food negatively affects your health can help connect you to the reason to choose Whole Foods

True

True or false: before steaming, the cooking liquid must be brought to a simmer or boil before the food is placed over the otp

True

True or false: caramelized ingredients affect the flavor and color of a dish

True

True or false: food additives such as MSG or aspartame can be difficult for our bodies to process

True

True or false: for the best roasting results, vegetables need to be cut into even sized pieces

True

True or false: generally, a flavorful liquid is used while poaching

True

True or false: in order to steam food, the basket must be perforated

True

True or false: its best to sauté with oil that has a high smoke point

True

True or false: local and in season foods are typically more nutrient dense than foods that have traveled longer distances and are out of season

True

True or false: simmering is the most common moist heat submersion cooking metlhod

True

True or false: steaming is a low fat (or no fat) cooking method

True

True or false: steaming is an ideal method to reheat foods

True

True or false: the idea of nutrient density looks beyond calories and focuses on quality over quantity

True

True or false: when slicing harder ingredients, its generally important to first stabilize the ingredient by creating a flat base

True

True or false: when slicing long ingredients, its often easier to first but the ingredient in half so you have shorter lengths to work with

True

True or false: with the rolling technique, at no point does the entire blade of the knife leave the cutting board

True

What has been the effect of SAD?

Weight gain, blood sugar issues, reduced immunity, and chronic disease

. When marinating food, __________ is capable of transferring flavor to the food better than __________. a) fat / water b) water / fat

a

A ________ is typically served as a teaser and a one-bite morsel before a meal. a) amuse-bouche b) tapa c) canapé d) hors d'oeuvres e) none of the above

a

A vinaigrette can be used to marinate food. a) True b) False

a

Dried herbs are generally added at the _______________ of the cooking process. a) beginning b) middle c) end

a

Extruded pasta is the process used to commercially produce store varieties of dried pasta. a) True b) False

a

For body and a creamy texture in a dressing, _________ or __________ can be added before blending. a) nuts / nut butters b) dried vegetables / spices c) xantham gum / sodium carbonate d) breadcrumbs / stock

a

Hardy herbs are generally added at the _______________ of the cooking process. a) beginning b) end

a

Hemp, sesame and cashew milks typically do not need to be strained if using a high speed blender. a) true b) false

a

How is steaming more health supportive than other techniques? a) the technique has been shown to retain more nutrients b) it lowers sodium c) it softens fiber d) it reduces acidity

a

It is best to juice wheatgrass with which type of juicer to ensure the most juice is released? a) a single or double gear juicer b) a centrifugal juicer c) reamer d) none of the above

a

Kneading dough: a) develops gluten. b) concentrates flavor. c) breaks down the starch molecules in the flour. d) feels great.

a

Lamination is the process of squeezing pasta dough through rollers on a pasta machine. a) True b) False

a

Lightly steaming vegetables has been shown to enhance some of the plant's nutrient absorption potential. a) true b) false

a

List the components of a marinade: a) salt, fat, acid, optional sweet b) fat, acid, optional salt c) salt, acid, sweet d) salt, fat, water

a

Tapioca starch is made from what? a) cassava (manioc) b) sweet potato c) seaweed d) ground tapioca leaves

a

The stems of herbs can be used in cooking. a) True b) False

a

The strength and acidity of a marinade will have an impact on marinating times. a) True b) False

a

There are two types of pickling processes, called: a) quick pickling and natural pickling b) wine pickling and vinegar pickling c) quick pickling and salt pickling d) natural pickling and salt pickling

a

What are enzymes? a) enzymes are certain kinds of protein molecules which are present in all living things. All metabolic functions and biochemical reactions in your body require them b) a collection of compounds that comprise the vitamins and minerals in raw foods c) the flavorful and colorful elements of food that give fruits and vegetables their colors and flavors d) metabolism induced nutrients that are required for human digestion

a

What do "no-oil" sautéing and traditional (i.e. with oil) sautéing techniques have in common? a) high heat and movement b) medium heat and coloration on one side of the food c) high heat and a moist cooking environment d) good for cooking large pieces of food

a

What does the following image depict as it relates to creatIng a no-oil Garlic Buttah? a) the effect of braising, with before and after images b) two variations (one for raw buttah and the other for cooked buttah) c) this image does not relate to creation of garlic buttah d) one pan shows a spiced version and the other shows an unspiced version

a

What first step is recommended when preparing a dish with tempeh? a) simmer or steam the tempeh to soften it b) freeze the tempeh and cut into small chunks c) soak the tempeh in hot oil d) slice and vacuum seal it to soften

a

What is the effect of roasting vegetables that are wrapped in foil or parchment paper? a) the vegetables will steam slightly as they roast b) the vegetables will retain more color c) the cooking time is reduced d) the vegetables will lose more color than if just roasted

a

What is tofu made from? a) soy beans and a coagulant b) soy beans, mung beans and a coagulant c) coagulated white miso soy paste d) Rhizopus mold and coagulant

a

What is vital wheat gluten? a) isolated protein from wheat flour b) high-protein sprouted wheat flour c) soy protein isolate and wheat starch d) gluten left over from the bread baking process

a

What would not make a good addition to a raw dessert crust? a) quick cooking oats b) macadamia nut meal c) chia d) raw cocoa powder

a

Where is the best place for raw nuts to be stored? a) in the refrigerator b) in a dark pantry c) above your stove d) they can be left on the counter

a

Which food positively supports inflammatory conditions? a) pineapple b) peppers c) white sugar d) fried food

a

Which of the following does not apply to soaking nuts? a) soaking significantly changes the flavor of nuts b) soaking breaks down phytic acid to help absorbability in the body c) soaking makes nuts softer and easier to blend into creams

a

Which of the following tastes is often optional when balancing flavor in a base recipe? a) sweet b) salt c) acid d) fat

a

Which of the following would be a good pairing for a filled pasta and sauce? a) Truffled duxelle in ravioli / butter and wine sauce b) Truffled duxelle in ravioli / seitan bologenese c) Butternut squash in ravioli / fresh marinara

a

A garnish contributes to a dish's overall flavor, whereas a condiment is just an embellishment. a) true b) false

b

A marinade must always contain an acidic component. a) True b) False

b

A pomodoro sauce is base red sauce made from what? a) crushed tomatoes, onions and garlic b) tomatoes, onions, garlic and basil c) tomatoes, onions and garlic and sage d) sun-dried tomatoes, olive oil, onions and garlic

b

A standard recipe that serves 4 typically will produce _________ miniature bite sized servings. a) 6 to 8 b) 12 to 15 c) 18 to 20 d) about 25

b

Agar agar is derived from what source? a) isolated starch from the agar berry b) red algae c) soluble mushroom fiber d) cassava root

b

All herbs must be washed prior to storing. a) True b) False

b

All pickles are fermented foods. a) true b) false

b

All salts, listed as sea salt, are pure and contain natural minerals and elements from the sea. a) True b) False

b

Before refrigeration, what culinary function did marinating help serve? a) it was a way to retain color in vegetables b) it helped preserve and keep certain foods safe in storage c) it provided sodium in food d) it kept food moist

b

Braising vegetables in a flavorful vegetable stock ___________and ____________the sugars in the vegetables, producing a __________ finished product. a) mellows, dilutes, watery b) reduces, concentrates, sweet c) burns, chars, crispy

b

Compression of raw fruits like watermelon can result in which of the following outcomes? a) decreased vibrancy in coloration b) increased vibrancy in coloration c) significant improvement in the nutritional profile of the food d) carbonation of the food

b

During the no-oil sauté, once color has developed what should you do if food sticks to the pan? a) add some oil b) add a bit of stock or water until the food releases c) add coarse salt d) stir more vigorously

b

Every component of a dish should be seasoned. a) True b) False

b

Fat is an important component in a marinade, especially if the ingredient ________________. a) is thin. b) is prone to drying out. c) was dehydrated.

b

Fermenting is considered a modernist technique. a) true b) false

b

Fleur de sel is most often used as a ___________ salt. a) brining b) finishing c) road

b

Food that has been quickly blanched in near boiling water can be considered "raw." a) true b) false

b

For a basic raw cracker, which ingredient category is missing from the list: nuts, seeds and sprouted grains | fresh vegetables or fruits | herbs and spices. a) an added acid such as citrus or vinegar b) a binder such as flax, chia or buckwheat c) oils such as olive or nut oils. d) none of the above, no other category needed

b

In order to make laminated pasta, you must include oil and an egg replacer in your dough. a) true b) false

b

Ingredients such as leeks, onions and shallots should never be used in no-oil or low sodium cooking. a) true b) false

b

Is photosynthesis necessary for a sprout to contain nutrients? a) yes b) no

b

It's best to use only sweet fruits, such as apples and oranges, as a base for juice blends. a) true b) false

b

Making raw vegetable noodles is a simple process when you have which of the following tools? a) a traditional pasta maker, blender and knife b) a mandolin, spiral slicer and knife c) a rolling pin, food processor and cheesecloth d) ravioli cutters, traditional pasta maker and rolling pin e) none of the above

b

Most of the fresh pasta sold in supermarkets is: a) laminated. b) extruded.

b

Mustard represents which component of a no-oil marinade? a) whole food fat b) acid c) sugar d) salt

b

No-oil sautéing will not produce any browning or caramelization. a) true b) false

b

Raw desserts are very light and refreshing, but do not provide a rich satisfying feeling. a) true b) false

b

Red bell pepper adds a bitterness to juices, so only use them if you prefer that bitter flavor. a) true b) false

b

Salt is added to pasta cooking water to: a) prevent the pasta from sticking. b) enhance the flavor. c) help the water come to a boil faster.

b

Stocks should be made from vegetable scraps and discards only - keep your freshest vegetables for other uses. a) true b) false

b

The fermentation process requires oxygen to occur. a) true b) false

b

The final texture of a blended cream soup should be similar to that of: a) milk. b) heavy cream. c) a thick béchamel. d) half and half (10% milk fat).

b

The two main types of pasta are properly referred to as: a) fresh and dried. b) laminated and extruded.

b

Thyme is classified as a _____________ herb. a) delicate b) hardy

b

To create an infused oil, herbs must typically first be: a) sautéed b) blanched c) frozen d) pan fried

b

To create the silkiest texture in a cream soup, it is best to blend the soup with a: a) food processor. b) blender. c) immersion blender. d) food mill.

b

To prepare ravioli, long sheets of pasta are rolled before filling is added and the sheets are rolled into a roulade. a) true b) false

b

To replace _________ in laminated egg-free pasta, substitute __________ . a) oil / tofu b) egg / tofu c) stock / vegetable stock d) oil / stock

b

Vegetable stocks generally need about how much simmering time to develop a rich, golden hue? a) 30 minutes b) 60 to 90 minutes c) more than 4 hours d) overnight, or 8 hours

b

What are the effects of dehydration in food: a) loss of color and nutrients and concentration of flavors b) concentration of flavors and changes to texture c) drying, crisping and flavor diffusion d) increases absorption of nutrients

b

What is a common way to add flavor to no-oil roasted vegetables? a) soaking the vegetables in an acidic solution before roasting b) tossing the roasted vegetables in a small amount of flavorful liquid c) soaking the vegetables in vegetable stock d) spraying the vegetables with flavored oils

b

What is key for layering and intensifying flavor in a no oil brown sauce? a) a) adding salt b) b) deglazing pan to pick up sugars from onions c) c) letting it rest d) d) whisking it

b

What is the most important consideration when creating a skewer? a) that guests can hold a plate as well b) that guests can get the food off the skewer without a knife or fork c) that they are always served hot d) all of the above

b

What is the primary function of salt in a dish? a) it helps maintain color in orange vegetables b) it keeps the structure of cell walls intact c) it amplifies and brings flavors together d) it adds a bitter or alkaline flavor

b

What is the source of the calcium commonly found in tofu? a) the soy beans b) calcium sulfate c) soft water from Japan d) tofu does not commonly contain any calcium

b

What is wrong with this statement? Cashew béchamel is made by sautéing onions until brown and then blending with toasted cashews. a) onions are sautéed and blended before the cashews are toasted b) the onions should be sweated and the cashews should be raw and soaked c) cashew béchamel does not contain onions d) cashews are not toasted

b

What role do thickeners, gels, and stabilizers play in food? a) they add shelf life b) they help foods bind together, hold their shape or maintain a thick texture. c) they make food more moist d) they keep frozen foods from melting

b

What tools are commonly included in the raw kitchen: a) rice cooker, high speed blender, dehydrator, scale b) dehydrator, high speed blender, juicer, sieve c) high speed blender, dehydrator, food mill, baking dish d) measuring cups, sieve, sauce pan, knives

b

When buying canned tomatoes for making sauce, which of the following ingredients lists would belong to a low-quality can of tomatoes? a) San Marzano peeled tomatoes, San Marzano tomato juice, basil b) peeled tomatoes, tomato puree, citric acid, salt c) peeled tomatoes, tomato juice, basil d) peeled tomatoes, tomato puree

b

When germinating nuts and seeds, it is ok to use dry toasted nuts or seeds when soaking, as long as they are unsalted. a) true b) false

b

When making a balsamic reduction, heat over _________heat until it reduces by about 75% a) high b) medium c) low

b

When seasoning food, it is important that you season until you taste salt. a) True b) False

b

When storing herbs in a water jug, the water needs to be changed: a) every day. b) when it starts to discolor.

b

When using lettuces and greens such as spinach in juices, it is important to put these ingredients through the juicer last. a) true b) false

b

Which combination of flavor profiles best describe beet juice? a) spicy and tart b) earthy and sweet c) bitter and astringent d) none of the above

b

Which of the following are superfood seeds? a) hemp, maca, dates b) chia, hemp, flax c) almonds, hemp, goji d) mesquite, acai, hemp

b

Which of the following is not a consideration for garnishing: a) taste b) nutrients c) color d) texture

b

Which part of the tempeh-making process makes tempeh easier to digest for many consumers? a) partially cooking the soybeans b) fermentation with Rhizopus mold c) extended pressing d) slicing thinly to control portion sizes

b

Whisked no-oil dressings do not need to be shaken again before serving as they are considered stable emulsions. a) true b) false

b

A _______ is a small bite derived from the French word for 'Couch'. a) amuse-bouche b) tapa c) canapé d) hors d'oeuvres e) none of the above

c

All citrus should be __________prior to putting through a juicer. a) squeezed b) heated c) peeled d) frozen

c

Define the process of culturing: a) a culinary technique popular in the modernist kitchen where natural flavors are mixed with a gelling extruded through a whipped cream canister b) the process of adding an acid, salt, fat a to a vegetable or fruit enabling the product to break down slightly c) the process of adding a living bacteria (such as probiotic) to make a nut or seed cream which creates a raw, vegan 'cheese' like product. Vegetables, when fermented, are also cultured. d) the practice of soaking, draining and then rinsing seeds at regular intervals until they sprout.

c

Fermenting foods ___________ them and breaks down their ______________ a) sweetens/proteins b) spoils/containers c) sours/carbohydrates d) frightens/self esteem

c

In order to avoid rancidity, you can saute by replacing _____________ with ______________. a) potatoes/ tomatoes b) broth/ oil c) oil/ low sodium broth d) a non stick pan/ cast iron pan

c

Pickling has been around for thousands of years and is an important method for __________. a) stretching meals b) making plant-based snacks c) preserving foods d) using up vegetables

c

The correct proportion of pasta to cooking water is: a) 1 lb/454 grams of pasta for every 1 quart/litre of water. b) 1 lb/454 grams of pasta for every 2 quarts/litres of water. c) 1 lb/454 grams of pasta for every 6 quarts/litres of water. d) none of the above.

c

The three components that make up a canapé are 1) base, 2) topping, and 3) garnish. Which of the following does not fall in this category of canapés? a) cucumber cups with tapenade and chive b) crostini with cashew cheese and pickled fig c) creamy spring risotto with truffle oil and micro basil d) pizzettes with kale pesto and fried leeks

c

To make an infused oil with a stronger flavor: a) strain immediately after herbs are added b) refrigerate immediately c) allow infusion to sit for a few hours before straining d) add baking soda

c

Vegetable powders make great garnishes because generally they _________________ . a) alter the texture of the dish b) compete with the base flavors of the dish c) contribute to the look of a dish d) All of the above

c

What are the two main ways to "pickle" a food? a) boiling with salt & soaking in vinegar (or acid) b) soaking in lye & soaking in vinegar (or acid) c) soaking in vinegar (or acid) & lacto-fermenting (salt brine) d) boiling in vinegar (or acid) & soaking in vinegar (or acid)

c

What is an important culinary consideration when making nut or seed milks? a) the time and/or labor commitment b) very short shelf life of nut milks c) flavor profile d) high cost of nuts

c

What is the commonly accepted temperature threshold for the raw food kitchen? a) 68°F (20°C) b) 98.6°F (37°C) c) 118°F (48°C) d) 212°F (100°C)

c

What is the purpose to reducing, marinating and roasting foods? a) to mellow flavors b) to increase sodium c) to concentrate and caramelize flavors d) none of the above

c

What part of the cheese spread production process is important when trying to achieve a very thick, smooth final product? a) ensure at least 12 hours for seed/nut soaking b) blend with hot water c) while blending, add just enough water to keep the mixture blending d) use a blender instead of a food processor

c

What types of soups are easily served as a shooter? a) cold soup b) a hearty chili with chips c) thick, bean soups d) thick, hot cream soups

c

When choosing a high-quality, commercially-dried pasta, look for: a) dark color and smooth texture. b) dark color and rough texture. c) pale color and rough texture. d) pale color and smooth texture.

c

When growing your own sprouts, after soaking/germination it is important to keep in mind the 3 main factors for properly growing sprouts. a) rinsing, draining and refrigeration b) refrigeration, out of light, air circulation c) rinsing, draining, air circulation d) direct sunlight, soaking and rinsing

c

When juicing kale or other greens, it is best to add these in the beginning of the recipe or paired with these other ingredients to help push them through the juicer. a) celery, wheatgrass, apple b) cucumber, garlic, ginger c) apples, cucumber, celery d) spinach, oranges, lemons

c

When making vinaigrettes, the common ratio of oil to acid is: a) 1 part oil to 3 parts acid. b) 3 parts acid to 2 parts oil. c) 3 parts oil to 1 part acid. d) 2 parts acid to 3 parts oil.

c

When seasoning foods, the best tool for measuring salt is often: a) measuring spoons. b) a scale. c) your fingers.

c

When shopping for quality, commercially-dried pasta, your first visual indicator of quality will be the: a) price. b) ingredients. c) the surface texture of the pasta. d) brand.

c

Which cooking technique is not generally health supportive? a) juicing b) steaming c) frying d) roasting

c

Which nutrients remain intact when a vegetable is roasted? a) water soluble vitamins b) fragile oils c) minerals d) fat soluble vitamins

c

Which of the following groups of ingredients CAN fall into more than one category of flavor, acid, fat, salt and sweets? a) olive oil, sea salt, apple cider vinegar b) avocado, dates, lemon, tamari c) white miso, orange juice, and olives d) none of the above

c

Which of the following is not appropriate for assembling a "skewer"? a) long bamboo pick b) rosemary stem c) shooter glass d) all of the above

c

Which oil is best to use as a base for infused oils due to its neutral flavor? a) olive b) coconut c) grapeseed d) sesame

c

With raw cuisine, which in the following list DOES NOT show ways to highlight the versatility of raw vegetables? a) marinating, slicing and blending b) compressing, layering, shredded c) dehydrating, infusing, simmering d) stacking, juicing, chopping

c

A common mistake made when cooking pasta is: a) cooking it too long. b) not adding enough salt to the water. c) rinsing the pasta before saucing. d) all of the above.

d

Delicate fats in whole foods can be damaged by heat. This can create ____________ and damage to the delicate lining of cells in the blood vessels. a) minerals b) antioxidants c) more blood d) oxidative stress

d

Foods that do not support health when Type 2 Diabetes is present include: a) white, refined grains b) high fiber foods c) foods high in trans fats d) a & c

d

Nutritional factors that could contribute to the development of Type 2 Diabetes are: a) lack of fiber b) high levels of refined sugar in daily diet c) low levels of phytonutrients d) all of the above

d

The first step toward becoming an intuitive cook who seldom needs pre-fabricated recipes is: a) using sweet flavors wherever possible b) understanding how to change flavor with seasonings c) throwing out your cookbooks d) understanding how to build a base

d

The techniques of ____________ and ______________ result in thick glazes or finishing sauces. a) simmering / steaming b) dehydrating / fanning c) stirring / emulsifying d) reducing / concentrating

d

What happens when you simmer seitan in flavorful liquid? a) it absorbs a small amount of liquid and flavor b) it absorbs a lot of water and can swell up to 50% c) it softens and develops a more delicate texture d) both B and C e) both A and C

d

When in the juicing process is it best to add ginger and garlic? a) at the end of the recipe since you only add spices at the end of juicing b) In the beginning of the recipe, so the ginger or garlic is washed through by other ingredients c) in the middle of the recipe with other ingredients d) b & c

d

When using meat analogues, or faux meats, what should you keep in mind? a) these are high in fiber and should be consumed with ample water b) these are often highly processed foods c) these foods are made with a variety of proteins and protein isolates; read labels to be sure you do not have allergies or intolerances to anything it contains d) both B and C are correct

d

Which does not apply to the culinary function of fats? a) fats carry and build flavor b) fats help bind tastes and flavors c) fats add moisture and richness to foods d) fats add an bright flavor note to most dishes

d

Which of the following dishes could not be served in a spoon or boat? a) risotto b) salad c) taco fillings d) skewered tofu

d

Which of the following ingredients is NOT a dried fruit powder? a) lucuma powder b) goji powder c) acai powder d) maca powder

d

Which of the following methods belong in the "no heat" part of the Cooking Methods Wheel? a) dehydrating at 115°F (46°C), steaming, fermenting, freezing b) marinating, pickling, hot smoking, sprouting c) fermenting, germinating, blanching d) marinating, pickling, dehydrating at 115°F (46°C)

d

Which container is not suitable for marinating foods in? a) Plastic b) Stainless steel c) Glass d) Ceramic e) Cast iron

e

Which is not an effect of marinating? a) changes to texture of food b) changes to flavor of food c) if salt is used, the salt level in the final product is increased d) a & c e) calcium and magnesium are increased

e

Which list of ingredients below contains an ingredient(s) NOT considered part of the raw foods diet? a) cucumbers, mangoes, canned juice b) raw almonds, kale, cold pressed olive oil, wheat bread c) bananas, canned coconut milk, basil, parsnips d) spinach, roasted almond butter, wheatgrass, vegetable stock e) all of the above

e

Which tips would be helpful for increasing flavor when converting recipes to no-oil or no-salt? a) bulk up acid, sweet, fat and spice b) increase fresh herbs c) dilute with extra liquid d) grill, roast or char ingredients e) a, b & d

e

As part of your mise en place, fresh herbs should be chopped well in advance of cooking. a) True b) False

false

Cashew béchamel cannot be frozen. a) true b) false

false

Grains must only be cooked for the recommended time on the package - not any longer or shorter. a) True b) False

false

Greens must always be dressed with an acid and an oil. a) True b) False

false

In order to bind, veggie burgers must be made with seitan or ground tempeh. a) true b) false

false

Washing greens prior to refrigeration is done primarily to wash any dirt away. a) True b) False

false

When preparing a salad, a dressing or vinaigrette is more important than the salad greens. a) True b) False

false

What nutrient in particular is tempeh known for being high in? a) essential fatty acids b) calcium c) chlorophyll d) protein

protein

Unrefined sea salts are multi-dimensional in flavor because they contain many natural minerals and elements from the sea. a) True b) False

true